Now with the chicken thighs, wrap each with a few bacon strips and tack in place with toothpicks or for advanced cooks, feel free to tuck the end of the bacon into itself

With a high wallet skillet on medium-high heat, sear each side of the bacon wrapped thighs for 8-10 minutes or until bacon is crispy and chicken thigh is 165F; you may need to lay the bacon wrapped thighs on its side to allow bacon to crisp

Using clean tongs, remove bacon wrapped chicken from skillet and place onto large clean plate temporarily; allow to rest for 10 minutes

Next, in the same skillet now over medium heat, add brown sugar and cook for 1 minute while occasionally stirring with a wooden spatula

Turn heat to medium-high; add cider vinegar and chicken stock

Stir until well mixed and allow solution to reduce by two-thirds

Add butter and let it melt into the sauce

Add back the bacon wrapped chicken and using a wooden spatula, spoon some of the glaze on top